皮蛋快速腌制新技术的研究进展.pdfVIP

皮蛋快速腌制新技术研究进展 孙静，马美湖。 (华中农业大学国家蛋品加工技术研发分中心，武汉430070) 摘要：皮蛋因其独特的口味而广受消费者喜爱。但按现在毒理学的标准，皮蛋的传统制作方法中添加的铅 及碱对人健康不利，因此对皮蛋的无铅生产工艺和低碱快速生产工艺的研究显得极为必要。本文将从皮蛋 的加工原理，皮蛋在腌制过程中的变化和代铅、低碱快速腌制研究进展等几方面进行阐述。 关键词：皮蛋；加工原理；碱的作用；铅的作用；无铅皮蛋；低碱皮蛋。 中图分类号：$879．3 文献标识码：A in thestudiesonnew ofthe Progress quickpickledtechnologies preservedeggs Sun Meihu’ Jing，Ma ResearchCenterNational (Subsidiary of EggProcessing，HuazhongAgriculturalUniversity， Wuhan430070) Abstract：Becauseof arewellreceived tothe preserved consumers．According eggs’uniquetaste，they by standardnOW，itisbadtohuman’ShealththattheLeadandalkaliaddedintothe toxicologic preservedeggs thetraditional itisessentialto a researchthenew methods．So makefurther on by production quickpickled ofthe without Leadandlessalkali．Thisarticlefromseveral technologiespreservedeggs adding aspects are of in inthe described，preservedeggs’processingprinciples，thechangepickledpreservedegg process， new the withlessalkali． aswellasthe in researchon withoutLeadand progress quickpickledtechnologies effectoftheLead，theeffectofthe words：preservedeggs，processingprinciples，the Key alkalicontent preservedeggs，low preservedeggs． 体，